Sweets / RICETTI
Maltese St Martin’s fruit and nut cake
A dense cake of dates, dried figs and nuts.
◷ 85 min / 10 servings
Method
- Heat oven to 170°C, or 150°C fan. Line a 22 cm round tin.
- Beat eggs and sugar for 3 minutes. Add butter and zest.
- Fold in flour, baking powder and cinnamon, then fruit and nuts.
- Transfer to the tin and bake 45–55 minutes until a skewer comes out clean. Cool completely.
✳ From the kitchen
This version has no pastry shell.
Tradition reference
Maltese traditional dishes · historical recipe collection ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.